Pesto Salad Recipe
This pesto salad is a cold pasta recipe with pesto, lemon juice, mozzarella pearls, tomatoes, and spinach, ready in just 20 minutes!
Servings: 4 servings
Ingredients
- 8 ounces short pasta fusilli, rotini, or farfalle
- ½ cup pesto
- 2 tablespoons lemon juice
- 8 ounces mozzarella pearls ciliegine, halved if large
- 1 cup cherry tomatoes halved
- 1 cup baby spinach roughly chopped
- ¼ cup red onion thinly sliced
- Salt and pepper to taste
- 2 tablespoons fresh basil chopped
Instructions
- Cook the pasta in salted water according to package directions. Drain and rinse under cold water to stop the cooking.
- Place the cooled pasta in a large bowl. Add the pesto and lemon juice on top of the pasta, and toss until evenly coated.
- Add the mozzarella, tomatoes, spinach, and red onion. Season with salt and pepper to taste and garnish with basil before serving.
Notes
- My Top Tip: Use high-quality ingredients. The recipe itself is simple, so using seasonal tomatoes, quality mozzarella, and fresh basil makes all the difference!
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1cups | Calories: 486kcal | Carbohydrates: 48g | Protein: 20g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 23mg | Sodium: 351mg | Potassium: 275mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1564IU | Vitamin C: 14mg | Calcium: 280mg | Iron: 1mg
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